Bônet (Piemonte Chocolate Pudding)

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

The Bônet (booh-net), also written as bunet or bonet, but pronounced the same way, is one of the must of traditional Piemonte cuisine.

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.
The one I publish here is the old recipe of the ancient delicious Piemonte chocolate pudding. As for bagna cauda and other regional dishes there are many variations, almost one for each family.
For example, in many families bônet is prepared without cocoa and coffee, and with the add of vanilla. A sort of pudding Piemonte style but with the addition of rum and Marsala wine and ladyfingers biscuits.
The word bônet means cap, and refers to the shape of the mold used often – circular, with a depression in the middle – reminiscent of the headgear used in the past by the farmers in the region. I also suggest that its name originates from the word bonnet, that in many languages in the past meant headgear.

Bônet is made with simply and very popular ingredients here in Piemonte: milk, eggs, sugar (I use the raw brown, that is much more healthy), cocoa, ladyfingers biscuits, amaretti biscuits, rum and Marsala.

About ladyfingers biscuits, preparing this recipe I discovered that are biscuits spread everywhere in the world and that in each country have different name. In Italy ladyfingers are called Savoiardi: literally “from Savoia family”.

The preparation is so easy and quick that could really be called as a great basic unmissable recipe in every cookbook family.

You can pour the mixture for cooking in a round pudding mold but in Piemonte has become popular to bake it in a rectangular, plumcake style mold.

Bonet Piemonte Chocolate Pudding

In Piemonte we prepare it as 5 minutes dessert but it is considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas’s eve, New Year’s eve. For this reason I think could be a delicious try for an American Thanksgiving or other festive day around the world.

 

Bônet (Piemonte Chocolate Pudding)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6

Ingredients

  • 35 fl.oz. of whole milk
  • 3.5 oz. ladyfingers
  • 1 small cup of Italian espresso
  • 1 tablespoon instant coffee
  • 2 tablespoons of rum
  • 2 tablespoons of Marsala
  • 4.5 oz. amaretti biscuits
  • 2 oz. unsweetened cocoa powder
  • 7 oz. of brown sugar
  • 5 eggs

Instructions

  1. Boil the milk and let it cool
  2. Cramble the Ladyfingers and amaretti biscuits
  3. Pour into the milk the crambled biscuits, espresso coffee and instant coffee
  4. In a very large bowl put the eggs, the brown sugar, cocoa and mix them together for a few minutes until you have a mixture smooth and creamy
  5. Combine the two mixtures and add the Marsala and the rum
  6. Pour in caramelized pudding mold (see how to caramelize a pudding mold on budino recipe)
  7. Bake the bônet in a preheated oven at ca. 350°F for about 40 minutes
http://milkhoneyandrum.com/bonet-piemonte-chocolate-pudding/

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

Budino Piemonte Pudding

Budino Piemonte Pudding

Budino Piemonte Pudding

The Budino (boo-dee-no) Piemontese or Piemonte pudding is one of those basic desserts of Piedmontese cuisine, never missed at the end of a good meal or a snack.
I can still remember the smell of budino baking on the stove in my grandmother’s house. It was prepared once for the whole week. My grandmother was used to prepare it for my snacks.

She always said that milk, sugar and eggs were the best nourishment for two legs always in a hurry as those of the children. Today, cow’s milk is a food particularly controversial, but for me the taste of the pudding is a reminiscent of my childhood, and is just like the warm embrace of my grandmother after I peeled a knee in the backyard.

Budino Piemonte Pudding

 

It’s not a secret, for me, cooking and food are therapeutic. So this pudding, made of simple and ancient foods is still a great “friend” who comforts me at the end of the most difficult days.

It’s a vanilla pudding with the addition of an ingredient used in the preparation of Piemonte desserts: the amaretti biscuits.

If you are looking for something simple but delicious and impressive for a family dinner or for some festivity try to prepare it. The amaretti biscuits are essential, if you do not find them try adding chopped hazelnuts and walnuts. The taste is not the same, but they are ingredients that were used to enrich the puddings in the homes of the peasants of Piedmont.

Budino Piemonte Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Budino Piemonte Pudding

Ingredients

  • 35 fl.oz. whole milk
  • 1 teaspoon of natural vanilla powder
  • 12 oz. sugar (I've used raw brown sugar)
  • 8 eggs
  • 2 tablespoon of Rum
  • 6 amaretti biscuits

Instructions

  1. In a pot pour milk, 3.5 oz. of sugar and vanilla. Put on the stove and warm but not boil, stirring occasionally
  2. As soon as the milk is hot remove from heat and let cool.
  3. Meanwhile, in a bowl, pour the remaining 8.5 oz. of sugar and eggs.
  4. Blend with an electric mixer until creamy smooth and homogeneous
  5. As soon as the cream is smooth add the amaretti biscuits crumbled with hands and rum
  6. Combine milk cream eggs and sugar, mix well with an electric mixer
  7. Take a pudding mold pour 3 or 4 tablespoons of sugar and put it on low heat to caramelize
  8. When the sugar has become caramel spread on the walls of the mold by moving over the flame
  9. Pour the mixture into the pudding mold or into many little molds by 1 portion each, and put in a preheated oven at about 380° F and bake for about 30-40 minutes (if you are using little molds cooking time is halved)
  10. Once cooked remove from the oven and let cool completely. As soon as the pudding reach the room temperature put in fridge.
  11. Before serving overthrow the pudding on a serving platter and serve cut into slices with some typical dry biscuit, such as meliga cookies.
http://milkhoneyandrum.com/budino-piemonte-pudding/

Budino Piemonte Pudding

 

Biscotti di Meliga (Cornmeal Italian Cookies Piedmond Style)

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

 

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte.
They are used alone or to accompany other desserts such as budino or ice cream.
I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful.
The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine of the cornmeal used for polenta.
This recipe is very simple and fast.

I recommend just two things:

  1. the butter must be cold, not at room temperature, this allows a better working of the dough
  2. leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other.

That’s it! Enjoy 🙂

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte. They are used alone or to accompany other desserts such as budino or ice cream. I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful. The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine corn flour used for polenta. This recipe is very simple and fast.

Ingredients

  • 5 oz. of wheat flour
  • 9.5 oz. of corn flour
  • 9.5 oz. of icing sugar
  • 8 oz. of butter
  • 3 egg yolks
  • grated zest of 2 oranges
  • 1 pinch of salt
  • flour for the oven plate

Instructions

  1. In a large bowl put the two flours, butter, cold from the refrigerator and cut into cubes, sugar, pinch of salt, orange zest and 2 egg yolks.
  2. Working with a wooden spoon, then with your hands until dough is smooth.
  3. Arrange on a oven plate a baking paper and sprinkle with one or two tablespoon of flour.
  4. When the mixture is homogeneous create with your hands a ball of the size of a walnut
  5. Lay it on the oven plate, and engrave on a cross with a knife.
  6. Beat the third egg yolk with a fork and using a pastry brush, brush it over the biscuit
  7. Repeat filling the surface of the plate of the oven, taking care to leave about 1.5 inches between one and the other.
  8. Bake in a preheated oven at 390° Fahrenheit for a few minutes.
  9. As soon as the surface is golden remove from the oven.
  10. Allow to cool thoroughly before removing them from the plate.

Notes

I recommend just two things:

the butter must be cold, not at room temperature, this allows a better working of the dough leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other. That's it! Enjoy 🙂

http://milkhoneyandrum.com/biscotti-di-meliga-cornmeal-italian-cookies-piedmond-style/

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Primrose Frittata Recipe – Picnic, Brunch, Healthy, Cheap Idea

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Healthy cheap frittata recipe. With primroses and eggs. Baked. Salt, oil and butter free. A fairy, romantic recipe. Perfect for picnic, brunch, starter.

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Picnic Recipe

 

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Primrose Frittata Piemonte Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

  • 1 big handful of primroses, collected in fields unpolluted
  • 8 eggs
  • 1 clove of garlic
  • salt and pepper to taste

Instructions

  1. Clean carefully the primroses, removing the roots, the withered leaves and flowers, then wash them well under running water and dry
  2. Coarsely cut leaves and flowers together
  3. Chop the clove of garlic
  4. Breaking eggs into a large bowl and beat with a fork
  5. Add the garlic and primroses
  6. Sprinkle with salt and pepper to taste
  7. Coat a baking pan with baking paper
  8. Pour in the mixture
  9. Place in preheated oven at 200 degrees for 20-30 minutes
http://milkhoneyandrum.com/frittata-recipe-primrose-picnic-brunch-healthy/

Salad of Leeks

Salad of Leeks Piemonte Recipes

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks.

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

This salad was prepared for quick lunch while farmers had a break while working in the fields. The eggs were boiled the night before and canned tuna was very easy to maintain and quick to add. In addition, the leeks were put to marinate in the morning just before to get out in the earliest morning. Now this recipe tells to marinate for at least 2 hours and it works perfectly, but believe me, if you double the time the leeks are much more delicate.

An healthy lunch idea

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

This is a peasant recipe. But do not make my same mistake I did: do not think this is a “difficult” salad due to the leeks, because they have a strong and persistent flavor. Soaking the leeks into the acidulated water makes sweet their flavor. It is a complete healthy lunch idea with a lot of taste. But it could also be used as a starter or as a rich side dish.

A pinch of Italian style

Of course, you could dress it with your preferred dressing sauce and it will fit perfectly but if you would like to bring on your table a piece of Italy – of Northern Italy in fact – use one of the typical Italian Vinaigrette made with extra virgin olive oil, lemon, salt and pepper.

My adjustment for a worldwide home cooking

In the original recipe the cheese used is a kind of robiola cheese typical of Piemonte. It is the Robiola of Cocconato d’Asti, a fresh and compact cheese. It is very different from some other Italian robiola cheese much more like to cream cheese like Philadelphia. To adapt it to an international cuisine you can use a fresh cheese like queso, or similar. You might chose it using three criteria:

  1. freshness: be sure that the cheese you are choosing is very fresh white cheese
  2. soft and compact: its consistency should be compact and easy to be cutted into cubes
  3. milk taste: it should have the taste of fresh milk, not too savory and absolutely not spiced.

And that’s it! Hope you enjoy.

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

Salad of Leeks

Prep Time: 2 hours

Total Time: 2 hours

Yield: 4

Salad of Leeks

A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

Ingredients

  • 5 leeks
  • the juice of one lemon
  • 2 tablespoons white wine vinegar
  • 3 oz tuna
  • half endive
  • 2 ounces queso cheese (diced)
  • 2 hard-boiled eggs
  • For the Vinaigrette
  • the juice of 1/2 lemon
  • 2 tablespoon extra virgin olive oil
  • 1 pinch of salt
  • pepper

Instructions

  1. Wash and peel the leeks by cutting them into 2 or 3 pieces taking the white parts (and putting aside the green ones that can be very useful for making soups and vegetable soups)
  2. Place in a large bowl to soak in water acidulated with vinegar and lemon juice for about two hours
  3. While the leeks soak keep going with the preparation!
  4. Wash and thinly slice the endive
  5. Chop hard-boiled eggs with a knife
  6. Chop tuna with a fork
  7. Dice the queso cheese
  8. After two hours, remove the leeks from water and slice into thin slices
  9. In a large bowl place the endive, then the leeks, then tuna, diced cheese, chopped boiled eggs
  10. Separately prepare a vinaigrette with lemon juice, olive oil, salt and pepper and mix the ingredients with a fork to form a fluid emulsion
  11. Pour the vinaigrette over the salad and serve
http://milkhoneyandrum.com/salad-leeks-piemonte-recipe/

 A savory, unconventional, Piemonte, really easy salad with eggs, tuna, endive salad and leeks. A Piemonte healthy lunch idea recipe.

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Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Apple Fritters Delicious Recipe

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

 The widespread Italian tradition for Carnival period

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

In Italy we prepare fritters, we say frittelle [frit’tɛlle], in the period of Carnival. Carnival is the period in which the children love to dress up as a fairy tale character and throw mountains of confetti and streamers. Noisy carts parade through the streets and people come out on Sunday to celebrate, drinking and eating street delicacies hot, warmed by the first rays of sunlight of the impending spring. In some places here in Piedmont Carnival is celebrated in different ways: there is the Carnival of Ivrea with its Battle of the Oranges, or the most traditional and ancient Carnival of Rocca Grimalda called Lachera.

A recipe that smell of home and childhood


Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.I usually prepared apple fritters with my grandmother. We sat in the kitchen wearing an apron that made ​​me gag as well as apron and we spent the afternoon cleaning apples, preparing the batter and spilling flour everywhere! That was the most fun: playing with the flour! We were frying and eating apple fritters all the afternoon as they were ready. It was so funny!

Today I prepare pancakes for my son and he loves it! He loves to eat apple fritters secretly with his dad the evening before going to bed. They are lovely!

I strongly advice you eating the apple fritters hot, very hot, dusted with powdered sugar with your family or with some friend, involving them in the preparation. Send me your pictures and tell me your fun!

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

 

Apple Fritters

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Apple Fritters

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, the parties and to cheer up for some gloomy afternoon.

Ingredients

  • 4 Apples
  • 1 Lemon
  • 4 cups Extra Virgin Olive Oil
  • For the Batter
  • 5 oz. white flour
  • 2 eggs
  • 2 tablespoons sugar
  • 1/4 cup Rum
  • 1 cup Milk
  • 1 pinch salt
  • For the Guarnishing
  • powdered sugar

Instructions

  1. Separate the yolks from the whites
  2. In a large bowl pour the flour, egg yolks, sugar, rum, milk and a pinch of salt
  3. Mix with a mixer or with a fork until the mixture is smooth and homogeneous
  4. Beat the egg whites until stiff to create a foam
  5. Combine the egg whites foam with the rest of the batter using a wooden spoon, stirring gently from top to bottom so they not liquify again
  6. Wash and peel the apples
  7. Remove the core with an apple corer
  8. Slice the apples to form many discs about 0.1 inch thick
  9. Put the apple slices in a bowl and sprinkle with the lemon juice, stirring well using your hands, very gently so as not to break the discs of apple
  10. Put the oil to heat in a small saucepan with high sides and wait for the oil to reach the appropriate temperature, attention not to reach the smoking point, you can test if the oil is hot enough by using an apple peel: if immersing the oil sizzles it means that the temperature is right.
  11. Add apples into the batter and mix with wooden spoon, always being careful not to break the apples
  12. Pick the discs of apple one at a time and dip into the hot oil, I usually bake them 3 at a time, turning them over halfway through cooking
  13. When the fritters are cooked, use a pair of pliers to pull them out from cooking oil and place them gently to drain excess oil on paper towels
  14. Serve hot, plain or dusted with powdered sugar
http://milkhoneyandrum.com/apple-fritters-delicious-recipe/

 

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Do you like it?

I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Bowl of Savoy

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert

Bowl of Savoy is a delicious dessert with cream cheese. It has a delicate flavor base due to the cream cheese that progressively reveals candied fruits and raisins soaked in Marsala.

We, here in Piedmont, are used to prepare the bowl of Savoy with a particular type of cheese typical of the Langhe and Monferrato called seiras. I tried to prepare it with a cream cheese like Philadelphia and I found it very similar to the original and just as delicious.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is perfect for Valentine’s Day and as a last minute dessert

The Bowl of Savoy is a perfect dessert for a romantic Valentine’s Day dinner. It is easy, quick and really a smart dessert. As you can prepare it in a minute, with very popular ingredients and with no needs of baking, it could be prepared the day before (exalting the mixing of the savours) or as a last minute minute delicacy for your guests.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

A dessert full of history

Bowl of Savoy is a very traditional dessert in Piedmont. We called it in Piedmontese “Coppa Sabauda” [‘kɔppa sa’bauda]. It was the favorite dessert of Vittorio Emanuele II, the first King of Italy even called Father of the Homeland due to its role in the process of unification of Italy, and of the Bela Rosina its mistress and late wife.

Bowl of Savoy is a delicious dessert with cream cheese

bowl_savoy_7

Serve as you prefer

We absolutely love to enjoy the Bowl of Savoy with sour cherries in syrup but it is also perfect served plain or with a veil of icing sugar.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 5

Bowl of Savoy

Bowl of Savoy is a delicious dessert with cream cheese. Easy, quick and smart. Perfect for Valentine's Day and as a last minute dessert. No need of baking.

Ingredients

    For the Cream
  • 12 oz. cream cheese (Philadelphia)
  • 5 oz. whipped cream (or whipping cream)
  • 3 oz. Marsala wine (instead of Marsala you can use Porto or Rum or simply water)
  • 3 egg yolks
  • 2 oz. vanilla sugar
  • 1.5 oz. Rum
  • 1 oz. raisin
  • 1.5 oz. diced candied fruit
  • For the Garniture
  • sour cherries in sirup

Instructions

  1. Soak the raisins in the Marsala wine (or Porto, or Rum or water) for about 15-20 minutes
  2. In case you have bought the whipping cream, whip the cream, otherwise skip to the next step
  3. When the raisins are softened, remove the excess of liquid using a strainer and squeeze out the excess liquid with your hands
  4. Then place all the ingredients together in a bowl
  5. Mix with a wooden spoon until the mixture is soft and smooth, be sure that there are no lumps
  6. Pour the contents into bowls or cups or glasses and place in the refrigerator for at least an hour
  7. When you're ready to serve, decorate the bowls with the cherries and their syrup.
http://milkhoneyandrum.com/delicious-cream-cheese-dessert-bowl-of-savoy/

 Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

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Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Nougat Cake

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays. 

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The nougat tradition

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

Nougat (Torrone in Italian) is a specialty of Alba made ​​with honey and hazelnuts. Its characteristic is that it is very hard, so hard that often it is necessary to help with a meat mallet to break it into pieces. It is usually consumed after meals of Christmas: it brings to the table on a wooden board with a knife ( and a meat mallet ) and the landlord breaks it into many pieces. For every hit it off pieces and hundreds of crumbs end up a bit everywhere around the cutting board. While chatting, we eat the pieces, gather up the crumbs and cut other pieces together maybe sipping a good cup of coffee and while some diner begins to peel some Mandarin. It is a sweet friendly, typical of the long Christmas meals eaten with the family, enjoying the warmth of the house and the goodness of traditional delicacies.

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

 

A basic cake with an Italian soul

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The base of the cake nougat is very similar to the base of many cakes: flour, milk, eggs and sugar. These ingredients accompany and enhance the flavor of honey and hazelnut of the nougat. During the cooking, the solid and white  part of nougat  melts completely  creating fondant areas around the hazelnuts. Tasting the cake you can feel all the flavor of hazelnuts from the Langhe, the scent from the honey dissolved and enhanced by the eggs and sugar.
A simple cake, but not the usual cake.

 

Nougat Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 10

Nougat Cake

Ingredients

  • 10.5 oz. wheat flour
  • 8 oz. sugar
  • 5 eggs
  • 1.7 fl.oz extra virgin olive oil
  • 10 fl. oz. milk
  • 7 oz. nougat (Italian torrone, if you can choose use the Torrone of Alba)
  • 0.5 oz. baking powder
  • For greasing the pan
  • butter and cornmeal

Instructions

  1. Using a kitchen knife and a meat mallet to break the nougat pezzetini very small, about 0.5-1 inch
  2. In a large mixer bowl beat the eggs and sugar
  3. Add the flour gradually, stirring constantly
  4. Pour the milk
  5. Pour the oil, always mixing
  6. Add the baking powder and mix it well
  7. And at this point pour the nougat cutted into small pieces
  8. Prepare a baking pan with butter and corn meal as usual
  9. Pour the mixture into the pan and bake in a preheated oven at 180 degrees for about 30-40 minutes
http://milkhoneyandrum.com/nougat-cake/

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

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I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Frittata with Truffles

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

The Truffle Omelet or Frittata Piemontese is an easy and incredible quick dish to prepare but tasty and very refined. It’s great to serve for an exclusive dining outdoors, or can be enjoyed as a starter for a sophisticated dining. It fits perfectly to be worn at parties or shared among friends. It tasted delicious at room temperature.

The traditional way to enjoy the original truffle of Alba.

The Frittata with Truffles is even called Piedmontese Frittata as it is a very typical dish here in Piedmont. It is perfect for a starter during a Christmas dining or another holiday events.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

 The frittata cooked in oven, not fried

Tradition says that the frittata should be fried in a pan with lots of butter and oil. I find that this way of cooking the frittata makes it very heavy and greasy, so I prefer to put it in the oven by replacing the butter with the baking paper. Despite this, in this recipe I used a little bit of butter and oil because the combination with the truffle is great.

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

In this way, the frittata is tasty but much less greasy. Do not dry because the eggs are naturally fat enough. You retain all of the flavors of the ingredients. It cooks evenly on both sides and avoids the delicate operation of the “jump” in the pan to “turn the frittata” – that here is also a popular saying that means to manipulate reality for its own benefit – operation that has often as a result that the frittata break down on the ground!

If you can get your hands on a truffle of small / medium size try this recipe and you will make a great impression!

Frittata with Truffles

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Yield: 6

Frittata with Truffles

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature. Perfect for party, outdoor dining and starter.

Ingredients

  • 10 eggs
  • 1 truffles (black or white, as you prefer)
  • 2 spoons of extra virgin olive oil
  • 1 oz. butter
  • salt and pepper (as you prefer)

Instructions

  1. Break the eggs into a large bowl
  2. Beat the eggs with a fork
  3. Using a slicing truffles truffles cut into thin slices directly into the bowl with the beaten eggs
  4. Beat eggs and truffles with a fork
  5. Add salt and pepper as you like and beat again
  6. Cover a baking pan with baking paper
  7. Pour in a dribble of oil and put a few slices of butter on baking paper
  8. Pour the mixture into the pan
  9. Add some more slices of butter over the mixture
  10. Place in preheated oven at 180 degrees for 30-40 minutes. Do not worry if the omelet swells during cooking, cooling deflates.
http://milkhoneyandrum.com/frittata-truffles/

frittata_truffles_3

The Frittata with Truffles is an incredible easy and quick recipe. Refined and tasty even at room temperature.Perfect for party, outdoor dining and starter.

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